A simple zucchini dish

French markets (marches) are defined by seasonality and produced by small regional farmers where you will get fresh courgettes (or known here by their Italian name - zucchini) picked that morning right through to the freshest of fresh goats cheese ready to just melt in your mouth.  

This is probably the thing I most adore when travelling to France, although what makes me happier is that it's happening more and more here in Australia.

I personally am delighted in the discovery of the CERES veggie box that now gets delivered to my door each week.  Filled to the brim with locally grown, organic and seasonal produce, only just picked....the aroma on opening said box is something to behold.

These zucchini/courgettes arrived this week......


Braised Zucchini

(recipe adapted from My Petite Kitchen Cookbook by Eleanor Ozich)


Makes 2 jars


extra virgin olive oil | 2 zucchini, slice into rounds | juice of a lemon | pinch of sea salt


  1. Add enough olive oil to a medium size saucepan (or large heavy-base frying pan) to cover the bottom.  Warm the oil over a medium heat and add the zucchini, stirring to coat in the oil.
  2. Cover the pan then reduce the heat to very low and cook for approx 30 minutes, stirring every few minutes, until the zucchini has softened.
  3. Remove from heat, add the lemon juice and a good pinch of sea salt.


These braised zucchini's are delicate in flavour and soft in texture.  The lemon adds a burst of freshness which works perfectly with fish or added to your rice dishes.

For me personally - piled onto a slice of toast which is then topped with a poached egg....oh my....